Thai-inspired Pea and Cucumber Salad

Thai-inspired Pea and Cucumber Salad // 80twentyDid you know that for best health, we should be eating 10 servings of fruit and vegetables a day? That may sound daunting, but it’s really not as hard as you might think. A serving is 1/2 a cup of veggies or 1 cup of leafy greens. With all of the amazing seasonal produce available right now, eating fruit and veggies is a cinch. This week I’m going to help you get your veggie on by bringing you ‘A Salad A Day’. Each day, a new salad to inspire your taste buds and nourish your body. Eating vegetables has never been so delicious! I’ve been making this salad for years.

Most people, when they think of peas, also think mint, lemon, or some sort of cheese for winning combinations, which they are. But every time pea season rolls around, I am reminded of this Thai-inspired Pea and Cucumber Salad that I’ve been making for years. Small bites each of peas, cucumber, tomato, and roasted peanuts mix together forming a gravel-like appearance and offering an array of varying textures. The dressing, bursting with, well, Thai-inspired flavours, is what really kicks it up. The sweet, salty, sour, and spicy combination of chile, coconut sugar, garlic, cilantro, and fish sauce make a punchy, lively sauce to pull it all together. The best part, there’s no oil! Don’t worry, I’m not anti-fat at all (!!), but sometimes you just don’t want it. That’s where this Thai-inspired pea and cucumber salad comes in for the win. Ooh, and the peanuts? You can’t not have them!

Thai-inspired Pea and Cucumber Salad
Recipe Type: Gluten-free, vegetarian, vegan
Author: Kris – Adapted from Entertaining For a Veggie Planet
Prep time:
Total time:
Serves: 6-8
This delicious Thai-inspired Pea and Cucumber Salad is easy to make and entirely fat free!
  • 1 Thai bird chile, seeded and minced
  • 2 tbsp coconut sugar
  • 1 clove garlic, crushed
  • Juice of 2 limes
  • 2 tbsp fish sauce (for vegetarian or vegan, sub in 1 tsp kosher salt)
  • 1/3 cup chopped, fresh cilantro leaves, plus more for garnish
  • 1 pint grape tomatoes
  • 3 cups fresh, hulled peas
  • 1/2 of a large cucumber cut into quarters and very thinly sliced
  • 4 scallions, thinly sliced
  • 1/3 cup unsalted, roasted peanuts, chopped, plus more for garnish
  2. Combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning, if necessary.
  3. SALAD
  4. Combine the remaining salad ingredients in a large bowl. Toss with the dressing and chill before serving. Garnish with extra cilantro and peanuts.

For more salad ideas, check out my recipe page.

Many thanks to my super talented friend, Sasha for the “A Salad A Day” logo you see on the image. You can find Sasha’s stuff here.Thai-inspired Pea and Cucumber Salad // 80twenty


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